Breakfast Egg Rolls

A quick breakfast on-the-go. Egg roll wrappers filled with sausage, scrambled eggs, and of course, cheese.

Ingredients:

• 1 16 ounce package ground sausage
• 10 eggs
• 1/2 cup milk
• 1 tablespoon hot sauce
• 1/4 cup green onions, sliced
• 1 cup sharp cheddar cheese
• 4 tablespoons water
• 10 egg roll wrappers
• 1 tablespoon butter, melted

Directions:

Preheat oven to 450 degrees. Cook sausage until browned and place on a paper towel to drain excess grease. In a bowl mix together eggs, milk, onions, cheese, hot sauce, salt and pepper. In same skillet, spray nonstick spray and cook eggs over low heat until scrambled. In a bowl, mix together sausage and eggs. Place one egg roll wrapper on work surface. Add a generous amount of egg mixture to bottom third of wrapper. Lightly brush top edges of wrapper with water, fold bottom of wrapper over filling, and fold in each side of wrapper. Lightly brush top edges of wrapper with water. Roll up to create a 4 inch long egg roll. Press edges to seal. Place, seal side down, on ungreased cookie sheets. Repeat with remaining filling and wrappers. Brush top of each egg roll with melted butter. Bake 11-14 minutes or until golden brown.

Number of Servings: 5

Notes from the Cook: My family loves these. We make a great fruit salad to go with this, or a yogurt parfait.